Venison recipes?

[allingeneral]

My daughter hit a small doe the other day. This was my first time dressing a deer - what a joy! heh. There was no damage at all to any of the meat, so it was a good hit. Daughter wasn;t injured, minor damage to her cheap old Saturn. So, all-in-all, a pretty good deal for some free deer meat!

Anyway - I'd like to hear some recipes that you all use. I just bought a dehydrator so that I can make some jerky. Planning to use most of the loins for that.

I was thinking about doing a stew or something with the shoulders - or maybe finding someone with a meat grinder to make some deer burger. Hell I dunno.

[Palladin]

I did a roast the other day, with black pepper, garlic and salt. Covered the whole thing with bacon to keep it moist, 225° for a coupla hours... internal 165°. Holy cow was it good! some horseradish and crusty bread...mmmm

yes on stew - my brother roasts the bones on a cookie sheet then makes soup stock out of them. Deer burger in your spaghetti sauce? - you'll never want hamburger again!

[dmharvey]

I prefer to keep it simple...salt, pepper, garlic. The key with venison is to not over-cook it.

[MarcSpaz]

I'd be more prone to smoking with a nice dry rub over a dehydrator. Just my opinion. Lots of good commercial rubs already to prep your meats. Smokers are pretty reasonable and not hard to use. Takes a few days, but your dried meats will taste good for. About a year with no refrigeration if you do it right.

That black pepper, garlic, salt, bacon combo sounds awesome. I mean, there's bacon. How bad could it be? LoL

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[dorminWS]

Traditional seasoning for a venison roast is salt and pepper after you rub with crushed juniper berries. Also some folks stab into the venison with a knife and poke strips of uncured pork fat strips unto the meat because it is so lean. Bacon wraps work, but the cured bacon overpowers the taste of the venison. If it's tenderloin, just fry it the same way you would any other tenderloin cutlets, but use butter and don't overcook it.

[Viper21]

My absolute favorite way is to marinate backstraps in Apple cider. Take a medallion cut & wrap a single slice of thin bacon, add a little seasoned salt, pepper, & a bit of montreal steak seasoning, & grill to medium. Have turned several, "I don't like venison" types into "Got any more of those deer steak" types....

[kelu]

Just shut up... no mercy for us other poor souls? where's the drooling icon?

[smltooner]

Just shut up... no mercy for us other poor souls? where's the drooling icon?

+1

[Reverenddel]

My favorite way? Cut the tenderloin into medallions, the hind quarter into THIN steaks, cover in melted butter (NOT CLARIFIED! You need the fat!), then coat with Montreal steak seasoning from McCormicks.

Low, and slow over charcoal... it's awesome!

[AlanM]

The venison served by my daughter Thursday was marinated in wine and, albeit a little dry, was probably the best I've ever had.
Absolutely no "gamey" taste.

[Snakester]

I haven't cooked Venison in about 15 yrs. but I always liked thin sliced steaks with onions. Our property in Dinwiddie is now over run with deer since 1000's of acres of timber has been harvested around us. They are really eating Carol's rose's and fruit trees. She says at least 1 or 2 are going in the freezer in November.

[AlanM]

I haven't cooked Venison in about 15 yrs. but I always liked thin sliced steaks with onions. Our property in Dinwiddie is now over run with deer since 1000's of acres of timber has been harvested around us. They are really eating Carol's rose's and fruit trees. She says at least 1 or 2 are going in the freezer in November.

You need a bigger freezer and more ammo.

[Snakester]

I have a friend that is a butcher. He is always fishing but , does not hunt. I've taken him a lot of deer over the years . With us it's a trade off. He processes and stores the deer . We get it when ever we want.....And AMMO will never be an issue !!!

[Mindflayer]

Let's see:

1) Simple black and white (salt and pepper) rub. Don't go crazy. Seal it up, sous vide - venison is lean so sous vide works well - at 130F for an hour to 2 hours, then sear on cast iron that's smoking hot. Don't over cook! Serve with beer or a good red.
2) I also sous vide tenderloin, and then slice into medallions, served with a red wine reduction. Mmm mmm good.
3) Roast with potatoes and other root vegetables. Mmm mmm.
4) Ground stuff into anything you'd use ground beef.
5) Slow cooker.
6) Slice thin filets. Sear quickly. Done.
7) One of my unexpected ones - smoked low low low and slow with a pepper spice rub. Turned the deer meat into venison pastrami. I had one small taste... wife invited neighbor over, and her sister and brother in law were already there. By the time I got the salmon off the smoker, most of the venison was GONE. I saved some for the next day... this time they ate it cold. Yeah, cold venison pastrami. I was both pleased as the chef, and bummed I didn't get any!

[Palladin]

Grind w 15-20% pork fat...

Wow.